Peppery Cheese Bread

This handsome loaf is from a November 1985 issue of Bon Appetit magazine. It was part of a "Casual Italian Dinner" menu. This is best served the same day as it is baked. Rising time is not included in prep time.

• Ready In: 1 hr 10 mins
• Yields: 1 loaf

Ingredients

• 1 (1/4ounce) envelope dry yeast
• 1  cup warm water (105 to 115 degrees)
• 2  cups unbleached all-purpose flour (or more)
• 1  cup cake flour
• 1  teaspoon salt
• 2  tablespoons olive oil
• 1⁄2 cup  grated cheese (6 T. parmesan and 2 T. pecorino or 8 T. parmesan)
• 1  teaspoon fresh coarse ground black pepper

Directions

1. Sprinkle yeast over water in small bowl; stir to soften.
2. Let stand until disolved, about 5 minutes.
3. Combine 2 cups all purpose flour, cake flour and salt in large bowl.
4. Stir in yeast mixture and oil.
5. Knead on floured surface until smooth and resilient, about 10 minutes, adding more flour if dough is sticky.
6. Grease large bowl; add dough turning to coat entire surface.
7. Let dough rise in warm, draft-free area until doubled in volumn, about 1 1/2 hours.
8. Line baking sheet with parchment.
9. Punch dough down and knead in cheese and pepper on lightly floured surface.
10. Divide dough into 3 equal portions.
11. Roll between hands and surface into 14-inch ropes.
12. Working on prepared surface, braid ropes together beginning in center and working toward each end.
13. Tuck ends under and pinch to seal.
14. Cover with towel and let rise in warm draft-free area until almost doubled in volumn, about 1 hour.
15. Position rack in lower third of oven and line with baking tiles. (If unavailable, bake bread on parchment paper-lined baking sheet.
16. Preheat oven to 400 degrees for 30 minutes.
17. Brush loaf with cold water.
18. Slide loaf and parchment onto baking tiles.
19. Bake 10 minutes, then mist loaf with cold water using spray bottle.
20. Bake10 minutes longer and mist again.
21. Continue baking until loaf is golden brown and sounds hollow when tapped on bottom, about 25 minutes.
22. Cool on rack.